Classic Filipino Cassava Cake Recipe

Introduction

Cassava cake is a traditional Filipino dessert made with grated cassava (also called yuca or manioc), coconut milk, condensed milk, and eggs. It’s baked until golden and often topped with a creamy custard layer that caramelizes beautifully in the oven.

This cake is soft, chewy, and rich, with a hint of coconut flavor that makes it irresistible. You’ll often find it at birthdays, fiestas, holidays, or family gatherings—it’s a dessert that brings people together.

Ingredients

For the Cake:

• 2 lbs (1 kg) grated cassava (fresh or frozen, thawed if frozen)

• 1 can (14 oz / 400 ml) coconut milk

• 1 can (14 oz / 400 ml) sweetened condensed milk

• 1 can (12 oz / 354 ml) evaporated milk

• 3 large eggs

• ½ cup (100 g) sugar

• ½ cup (115 g) melted butter

• 1 tsp vanilla extract

• Pinch of salt

For the Topping (Custard Layer):

• 1 can (14 oz / 400 ml) coconut milk

• 1 can (14 oz / 400 ml) condensed milk

• 3 egg yolks

• 2 tbsp flour (to slightly thicken)

Instructions

Step 1: Prepare the Oven

• Preheat oven to 350°F (175°C).

• Grease a 9×13-inch baking dish with butter or line with parchment paper.

Step 2: Make the Cake Batter

1. In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, sugar, eggs, melted butter, vanilla, and salt.

2. Mix well until fully combined and smooth.

3. Pour mixture into the prepared baking dish and spread evenly.

Step 3: Bake the Cake

• Bake for 45–50 minutes, or until the top is set and lightly golden.

Step 4: Make the Topping

1. While cake bakes, prepare topping:

   • In a saucepan, combine coconut milk, condensed milk, egg yolks, and flour.

   • Cook over low heat, whisking constantly, until thickened (about 8–10 minutes).

2. Remove from heat and set aside.

Step 5: Add the Topping & Bake Again

• Once the cake base is set, pour the custard topping evenly over it.

• Return to the oven and bake another 20–25 minutes, or until the topping turns golden and slightly caramelized.

Step 6: Cool & Serve

• Let cool completely before slicing (this helps it firm up).

• Cut into squares or rectangles. Serve warm or chilled.

Tips for Success

• Cassava Prep: If using fresh cassava, peel thoroughly (the skin is toxic if not removed). Always cook cassava before eating.

• Texture: For extra chewiness, reduce sugar slightly and let the condensed milk provide sweetness.

• Topping Variation: Some people sprinkle shredded cheese on top before the final bake for a sweet-salty twist.

• Storage: Keeps well in the fridge for up to 5 days. Can also be frozen—thaw and reheat in the oven.

Serving Ideas

• Serve warm with coffee or tea.

• Add a sprinkle of grated cheddar for a Filipino bakery-style vibe.

• For celebrations, cut into small squares and place in cupcake liners for easy sharing.